Pumpkin and Feta Salad


1 small pumpkin peeled, seeded and cut into 1inch chunks

2 tablespoons of extra virgin olive oil

½  teaspoon salt

¼ teaspoon pepper

1 ½ lbs baby arugula

4 oz feta cheese

¼ cup chopped walnuts


Vinaigrette:

 ½ cup fresh orange juice

2 tablespoons balsamic vinegar

1 tablespoon dijon mustard

2 teaspoons honey

¼ teaspoon black pepper

Preheat oven to 450 degrees F.

Put pumpkin chunks into a mixing bowl. Add extra virgin olive oil, salt and pepper to the bowl and mix to combine.  

Place the mixture on a lined baking sheet in a single layer. Bake for 30-35 minutes. Shake the pan a few times during roasting.  Allow pumpkin pieces to cool to room temperature.

While the pumpkin is roasting, place vinaigrette ingredients into a small bowl or mason jar with a lid.  Whisk or shake until ingredients are combined.  

In a large mixing, add the arugula, pumpkin and feta cheese. Drizzle some of the vinaigrette over the top and mix to combine.  Add more vinaigrette if needed.  Top with walnuts. Serve.

Comments

Post a Comment

Popular posts from this blog

Pasta with Shrimp and Spinach in a Creamy Lemon Sauce

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   
Read more

Crunchy Asian Chicken Salad

Image
This is a crowd pleaser. You should make the salad at least 3 hours ahead of time, but over night is even better. It's perfect for a summer dinner, a luncheon or a potluck.  If you are short on time, instead of poaching 3 boneless skinless chicken breasts, you can buy a roasted chicken or even shredded chicken in the deli in your grocery store. No shame in your game!  A glass or 2 of Sauvignon Blanc goes perfectly with this meal.  Cheers! Salad 3 boneless skinless chicken breasts OR store bought shredded chicken  1 medium sized green cabbage 1 large carrot, grated 3 packages chicken crunchy Ramen noodles with season packet 1/4 cup sliced toasted almonds 2 teaspoons sesame seeds 6 chopped green onions (white and green parts) Dressing 1 cup vegetable oil 1/4 cup sugar 1 tablespoon sesame oil 1/2 cup apple cider vinegar 1 teaspoons salt 1 teaspoon pepper 2 packages of the seasoning found in the Ramen noodles Place all the ingredients into a mixing bowl.  Using a wh...
Read more

PICKLING: Cauliflower, Green Beans and Dill Pickles

Pickled Cauliflower 1 head of cauliflower florets 1 cup white vinegar 1 cup water 2 1/2 tablespoons sugar 1 teaspoon salt Distribute cauliflower florets into mason jars. Heat vinegar, water, sugar and salt in a saucepan over medium high heat.  Stir until sugar and salt dissolves. Pour cooled brine over cauliflower.  Allow the cauliflower to pickle for at least 4 hours before eating.  Keep refrigerated.  Good for 3 weeks if refrigerated. Pickled Green Beans 2 cloves of garlic, sliced 4 cups trimmed fresh green beans 4 sprigs of fresh dill 1 1/2 cups water 1 1/2 cups white vinegar 1 teaspoon sugar 1 tablespoon sea salt Trim the stems of the green beans.  Cut to fit inside the mason jar. Place a couple of slices of garlic and 2 dill sprigs into the bottom of a mason jar. Add as many green beans that will fit into 2 mason jars. Bring water, vinegar, sugar and salt to a boil over medium high heat.  Stir until sugar and salt dissolves. Cool brine and add to the m...
Read more